Cheesy Garlic Confit Bread
Cheesy Garlic Confit Bread
Ingredients
For the Garlic Butter
- 1/4 cup garlic confit, soft cloves, no oil
- 6 tablespoons unsalted butter, softened
- 1/2 teaspoon chili flakes, adjust to taste
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon parsley, chopped
For Assembly
- 1 loaf sourdough bread
- 1/4 cup Parmesan, finely grated
- 1 cup mozzarella, shredded
For Garnish
- as needed parsley, extra, chopped
- as needed chili flakes, light pinch
Instructions
- 1
In a bowl, combine the 1/4 cup garlic confit (soft cloves), 6 tablespoons softened unsalted butter, 1/2 teaspoon chili flakes, a pinch of salt, black pepper, and 1-2 tablespoons chopped parsley. Mix until all ingredients are fully combined into a smooth garlic butter.
β±οΈ 5 min
- 2
Slice the sourdough bread in half lengthwise. Spread the prepared garlic butter evenly all over both halves of the bread.
β±οΈ 3 min
- 3
First, top the garlic butter-spread bread halves with 1/4 cup finely grated Parmesan. Then, layer 1-1 1/2 cups shredded mozzarella over the Parmesan.
β±οΈ 3 min
- 4
Preheat your oven to 400Β°F (200Β°C). Place the prepared bread in the preheated oven and bake for 10β12 minutes, or until the cheese is completely melted and bubbly.
β±οΈ 12 minβ’π‘οΈ 400
- 5
For golden spots and a crispier finish, broil the bread for an additional 1β2 minutes. Watch closely during this step to prevent burning.
β±οΈ 2 min
- 6
Once baked, remove the bread from the oven. Sprinkle with extra chopped parsley and a light pinch of chili flakes for garnish. Slice and serve.
β±οΈ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Confit Bread
For the Garlic Butter
- 1/4 cup garlic confit, soft cloves, no oil
- 6 tablespoons unsalted butter, softened
- 1/2 teaspoon chili flakes, adjust to taste
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon parsley, chopped
For Assembly
- 1 loaf sourdough bread
- 1/4 cup Parmesan, finely grated
- 1 cup mozzarella, shredded
For Garnish
- as needed parsley, extra, chopped
- as needed chili flakes, light pinch
Instructions
- 1
In a bowl, combine the 1/4 cup garlic confit (soft cloves), 6 tablespoons softened unsalted butter, 1/2 teaspoon chili flakes, a pinch of salt, black pepper, and 1-2 tablespoons chopped parsley. Mix until all ingredients are fully combined into a smooth garlic butter.
β±οΈ 5 min - 2
Slice the sourdough bread in half lengthwise. Spread the prepared garlic butter evenly all over both halves of the bread.
β±οΈ 3 min - 3
First, top the garlic butter-spread bread halves with 1/4 cup finely grated Parmesan. Then, layer 1-1 1/2 cups shredded mozzarella over the Parmesan.
β±οΈ 3 min - 4
Preheat your oven to 400Β°F (200Β°C). Place the prepared bread in the preheated oven and bake for 10β12 minutes, or until the cheese is completely melted and bubbly.
β±οΈ 12 minβ’π‘οΈ 400 - 5
For golden spots and a crispier finish, broil the bread for an additional 1β2 minutes. Watch closely during this step to prevent burning.
β±οΈ 2 min - 6
Once baked, remove the bread from the oven. Sprinkle with extra chopped parsley and a light pinch of chili flakes for garnish. Slice and serve.
β±οΈ 1 min